1 pk Yeast; Dry Active
1 c  Milk; Scalded Then Cooled
1 c  Sugar
1 c  Butter Or Margarine
5    Eggs; Large
1 ts Vanilla Extract
Lemon; Rind Of, Grated
3/4 c  Raisins
1/3 c  Almonds; Ground (2 oz Pk)
1/2 ts Salt
4 c  Flour; Unbleached, Unsifted

Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and
butter until light and fluffy. Beat in eggs, one at a time. Stir in
vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add milk and
flour mixtures, alternately, ending with the flour mixture. Grease a
gugelhopf mold*, budt pan, or tube pan. Pour batter into pan. Cover and let
rise until doubled in bulk, about 2 hours. Bake in preheated 375 degree F.
Oven for 40 minutes or until browned and done. Serve warm with butter. *
The gugelhopf mold is know also as a turban-head pan. If this is not
availiable, you can use the others with the same results.